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Vegan Biscuits

Vegan Biscuits

Over Christmas break, my mom decided to make some southern style biscuits like my grandma used to make. They were easy to veganize, and so delicious that I ended up making them again the very next morning. Someone who shall remain nameless ate SEVEN!! These are yummy with agave nectar, earth balance, or strawberry jelly on top. They would also be good with vegan gravy at dinnertime.

Ingredients (yields about 10 three-inch biscuits):

  • 2 cups Bisquick
  • 1/2 rounded tbsp. Crisco All-Vegetable Shortening
  • 1/4 tsp. baking powder (this is important for the biscuits to rise)
  • 3/4 cup vanilla soymilk


Preheat oven to 400° and grease a cookie sheet with Earth Balance butter or Pam vegetable spray. Cut shortening into Bisquick in a medium mixing bowl. Add soymilk and baking powder, and mix with a fork, breaking up bits of shortening. The batter should be sticky. Important: Dust hands with flour and sprinkle flour on top of batter to prevent a sticky mess. Then scoop out about a golf ball sized amount of batter, roll it in your floured hands, smooth it and flatten slightly. Place onto greased cookie sheet. Repeat with remaining batter, placing biscuits about 2 inches apart on the pan. Bake about 15 minutes, or until golden brown. Add your favorite toppings and enjoy!

Baby Bok Choy Drizzled with Ume Vinaigrette

Baby Bok Choy

Baby Bok Choy drizzled with Ume Vinaigrette and Sesame Seeds

The other night, I made this simple dish from Alicia Silverstone’s book, The Kind Diet. If you’ve never tried bok choy, you should give it a go. Bok choy is a type of Chinese cabbage that is high in Vitamins A and C. Eaten raw, it has a bitter taste, but steaming it for just 1 or 2 minutes removes the bitterness and makes it a wonderful leafy green to serve with a “meaty” entree, with brown rice and ginger, or as a healthy snack. Alicia’s recipe calls for a dressing made of umeboshi plum vinegar mixed with extra virgin olive oil. I wish I had left the dressing on the side and dipped my bok choy into it, because the recipe yields way too much vinaigrette in my opinion. It masked the natural flavors of the bok choy, which has a delightful taste and texture on its own. Next time, I think I will steam the bok choy with some fresh grated ginger and serve with the Gardein Beefless Tips that are so yummy.

Vegan Squash Casserole

Squash Casserole

Vegan Squash Casserole

I decided to try a squash casserole because I miss eating Boston Market’s cheesy version. This vegan sauce is easy to alter, and I’m sure you could use cashews in place of pine nuts as well. This recipe would make a great Thanksgiving side item!


  • 1 tbsp olive oil
  • 2 medium yellow squashes, sliced in 1/2 inch thick rounds
  • 1 head broccoli, chopped
  • 1 medium yellow onion, diced
  • 1 cup fresh spinach, chopped
  • 1/2 cup pine nuts
  • 1/4 cup nooch (nutritional yeast)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp ground basil
  • 1/2 tsp black pepper
  • 1/3 cup non-dairy milk
  • 1 cup vegan breadcrumbs
  • optional: fresh basil to garnish

Preheat oven to 350. Heat 1 tbsp olive oil in large pan over medium heat. Add the onion, squash, and broccoli, and saute for 7 – 10 minutes while making the “cheese” sauce. In a food processor, combine pine nuts, nooch, soy milk, 2 tbsp olive oil, and spices. Grind until thoroughly combined. Taste the sauce because you may want to add more of a certain spice, or if it isn’t creamy enough, add more milk. Set aside. Once the onions are translucent, squash is softened, and broccoli is bright green, add spinach and saute another 2 or 3 minutes. Pour sauteed vegetables into a medium casserole dish, and stir in the “cheese” sauce. Top with breadcrumbs and bake 25 – 30 minutes or until breadcrumbs are toasted on top. Enjoy!

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